Coolgardie Safe Brasserie (The) Menu

Entrées and Tastings

GREAT AUSSIE BITES
ADELAIDE HILLS FETTA - marinated in olive oil, with garlic & chilli 5.5
AUSTRALIAN OLIVES - with chilli, garlic & dry roasted fennel & caraway seed 5.5
SALT & PEPPER DARWIN CROCODILE 6.5
QUEENSLAND TIGER PRAWNS - with a lemon myrtle cream 6.5
CHILLI & WILD LIME BABY OCTOPUS 5.5
SPICY PORK CHORIZO 6.5 sir james premium cuvee glass 9 or bottle 34 or...... becks middy 4.80 or a pint 8.50
1st QUARTER
HOMEMADE WATTLESEED DAMPER - served with a fig & walnut chutney & a rosella flower butter 6.9 feral hop hog – middy 4.8 or pint 8.5
BRUSCHETTA - fresh tomato, onion, basil & australian olive oil, served over lightly toasted damper topped with crumbled udder delights goat fetta 1 0.5 drylands malbourough pinot noir – glass 8.5 or bottle 30
LEMON MYRTLE & GARLIC PRAWNS - queensland tiger prawns sautéed in garlic, simmered in a white wine cream sauce with a hint of lemon myrtle & served over a timbal of mixed wild rice 17.5 monkey bay sauvignon blanc – glass 6.5 or bottle 24
TASTES OF AUSTRALIA FOR TWO - salt & pepper crocodile, smoked kangaroo, emu pate, baby marron, karri smoked caper berries, australian olives, margaret river fetta, quandong & chilli relish, wild lime compote, fig & walnut chutney and served with toasted damper 27.6 goundry g sauvignon blanc semillon - glass 8 or bottle 29
GIANT SQUID TWO UP - giant squid steak bbq served with tempura prawns drizzled with a sundried tomato tapenade 17.0 goundry g sauvignon blanc semillon - glass 8 or bottle 29
FROM THE GARDEN
GARDEN SALAD - drizzled with a native pepper berry vinaigrette 6.5
GREEK SALAD - garden greens with australian olives, adelaide hills fetta and drizzled with a balsamic & mint vinaigrette 11.5
CEASAR SALADS - cos lettuce, bacon lardons, damper croutons, shaved parmesan, egg & the safe’s own homemade dressing – PLAIN 15.5 or CAJUN CHICKEN 19.9 or with SMOKED KANGAROO 23.9 tooheys white stag – middy 3.80 or pint 7 oakover classic white – glass 7 or bottle 25

Mains

MAIN FARE
KING RIVER KANGAROO FILLET - encrusted in native pepperberry & australian sea salt, served over a sweet kumara mash, drizzled with rosella flower jus, garnished with parsnip crisps 28.5 leasingham bin 61 shriaz – glass 9.5 or bottle 35
MOUNT COOK KING SALMON - fresh from the glacial waters of new zealand, pan seared with pepperberry, served medium on a garlic mash with wilted spinach, drizzled with a lemon aspen beurre blanc 32.5 nobilo icon sauvignon blanc - glass 9 or bottle 32
BLACK ANGUS SCOTCH FILLET - chargrilled to your liking, served over bacon & rocket mash, topped with a baby marron, drizzled with a rich shiraz jus 36.5 ebenezar shiraz – bottle 49
HUNTER VALLEY CORNFED CHICKEN BREAST - kiev cut, stuffed with adelaide hills brie & asparagus on garlic mash drizzled with a white wine cream 28.5 kim crawford pinot gris – glass 8.5 or bottle 30
CHICKEN PARMIGANA - crumbed local chicken breast, topped with bush tomato, tomato salsa, a duo of australian cheeses, and served over a nest of linguini napolitano 23.5 drylands malbourough pinot noir – glass 8.5 or bottle 30

QUEENSLAND GRAINFED SIRLOIN - chargrilled to your liking, served over a bed sweet potato mash, topped with fresh asparagus, a rosella flower jus, garnished with roasted wattle seed 32.5 redman shiraz – glass 8 or bottle 29
LINGUINI GAMBERRI – queensland tiger prawns sautéed with garlic, simmered in a white wine cream sauce with a hint of fresh chilli, wilted english spinach & tossed with linguini pasta 24.5 houghtons late picked verdello – glass 6.5 or bottle 23
VEGETARIAN PENNE - roasted sunflower seeds, macadamia nuts, tomato, onion, basil, australian olives, eggplant, roast capsicum & zucchini, tossed with a garlic olive oil with penne pasta 20.9 the bandit sauvignon blanc pinot gris – glass 7 or bottle 26
CHICKEN LINGUINI - corn-fed chicken sautéed with garlic, simmered in a rose sauce with cherry tomatoes, snow peas & wilted spinach, tossed with linguini pasta 22.5 amberley chenin blanc – glass 7 or bottle 24
WILD RICE SALMON RISOTTO - mt cook king salmon sautéed with garlic & onions, simmered in a rose sauce, tossed with a mixed wild rice, fresh asparagus & cherry tomatoes 24.5 nobilo icon sauvignon blanc – glass 9 or bottle 32
VEGETARIAN RISOTTO - eggplant, capsicum, zucchini , australian olives, sautéed in a garlic rose sauce, tossed with a wild rice blend, with crumbled udder delights goat fetta, and garnished with native pepper berry 20.9 the bandit sauvignon blanc pinot gris – glass 7 or bottle 26
SIDES
marinated australian olives 5.5 / udder delights fetta 5.5 / mash / vegies / asparagus 6.5
chunky style chips with a quandong & chilli relish 6.9 / extra sauces / chutneys .60

Desserts

THE GRAND FINAL
STICKY FIG - homemade, served warm with a bourbon butterscotch sauce, a dollop of king island double cream & a scoop of new zealand natural vanilla ice-cream 9.9
CRUMBLE OFR THE DAY – homemade apricot crumble served with custard sauce and new zealand natural pure vanilla bean ice-cream 9.9
STEAMED FRUIT MINCE PUDDING - served warm with a brandy soaked quangdong custard, king island double cream & new zealand natural vanilla ice-cream 9.9
MARS BAR MUD CAKE - served warm with a decadent chocolate sauce, served with king island double cream & a scoop of new zealand natural vanilla ice-cream 9.9
TASTE PLATE OF THE DAY - a selection of homemade delights, to include ………….. 9.9 amberley noblesse botrytis dessert wine – 60ml glass 6 or bottle 29
HOMEMADE CAKES – we make all our cakes in house, you can buy a slice to eat in (or take home) 6.9 our cakes are available whole and we can decorate them for birthdays and special occasions 40
TODAYS CAKE SELECTIONS - chocolate / ………………………………/ ………………………………………..

amberley noblesse botrytis dessert wine – 60ml glass 6 or bottle 29
COOLGARDIE SAFE CHEESE BOARD – udder delights etc with etc etc 15 penfolds bluestone (aged 10 years) tawny 5.5 or galway pipe (aged 12 years) tawny 6.5

FROM THE BILLY
COFFEE
cappuccino 4.0
wattlecino 4.8
flat white 3.8
long black 3.5
short black 2.5
short macchiato 3.0
long macchiato 4.0
mocha 4.5
hot chocolate 4.5
with marshmallows 5.0
organic milkshakes - strawberry, mango, peach or honeydew 4.8
LEAF TEAS
earl grey, peppermint, english breakfast, camomile, lemon myrtle
POT FOR 1 4
POT FOR 2 6

HOMEMADE COOKIES – anzacs, choc chip or afghans - 3.5 or melting moments 3.8

Outside BBQ Catering